Bacon Jalapeno Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Ingredients:
6 slice(s) bacon |
24 medium white/button or cremini mushrooms, stems removed and retained |
1 yellow onion, finely chopped |
1 fresh jalape±o pepper, finely chopped (seeded, if desired) |
1/2 teaspoon(s) fine sea salt |
2 tablespoon(s) finely chopped parsley |
3 tablespoon(s) dalmatia sour cherry spread |
Directions:
1. Preheat oven to 375°F. Fry bacon in a large skillet over medium heat until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined plate, cool and finely chop. Discard all but 2 teaspoons grease from skillet; return to medium heat, add mushroom stems, onion, jalapeño and salt. Cook, stirring occasionally, until very dry and lightly browned, about 8 minutes. Transfer to a food processor and pulse just until chopped. Add bacon and parsley; pulse until combined. Spoon some of the mixture into each mushroom cap, top with 1/4 teaspoon sour cherry spread and arrange on a large baking sheet. Bake until mushrooms are tender and lightly browned, 20 to 25 minutes. Let cool slightly. Serve warm or at room temperature.
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